Baked Flounder With Dill And Caper Cream

Baked Flounder With Dill And Caper Cream


"Don't eat flounder much, but when I do, this is good."
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25 m servings 332 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with olive oil.
  2. Arrange flounder fillets on prepared baking sheet and season with salt and pepper.
  3. Bake in preheated oven for 10 minutes and sprinkle evenly with dill. Continue baking until fish flakes easily with a fork, about 2 minutes more.
  4. Stir sour cream, capers, and lemon zest in a bowl; season with salt. Serve fish with lemon wedges and sour cream caper sauce.


Read all reviews 4
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Delish! I didn’t have fresh dill, so I just sprinkled the fish with what I thought was a reasonable amount of dried. The caper sauce was simple, yet full of flavor. The fish only needs a thi...

I've made this recipe three times now. It's a really good BASIC recipe, but as with all things, I made some changes. I add some liquid (about a teaspoon) of the liquid that the capers are in...

We weren't a fan of this. The sauce had a strange taste from the capers I believe. I masked it a bit by adding Parmesan cheese, which helped some, but it still wasn't great. My husband took one...

Easy and delicious. Only changes were of necessity - didn't have a 1/2 cup sour cream, so used 1/4 cup plus 2T plain yogurt. No lemon zest so added 1t lemon juice.Tasted great.

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